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Dec. 19th, 2008

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shivakat

Simple Scones

Simple Scones
Source: All-Recipes Simple Scones
    * 2 cups all-purpose flour
    * 1/3 cup sugar
    * 1 teaspoon baking powder
    * 1/4 teaspoon baking soda
    * 1/2 teaspoon salt
    * 8 tablespoons unsalted butter, frozen
    * 1/2 cup sour cream
    * 1 large egg
 
    * 1/2 cup raisins (or dried currants) - Optional
  
DIRECTIONS

   1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
   2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins and/or other flavorings.
   3. In a small bowl, whisk sour cream and egg until smooth.
   4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
   5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

FOOTNOTES

    *     Cranberry-Orange Scones
    *     Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

    *     Lemon-Blueberry Scones
    *     Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
   
    *     Cherry-Almond Scones
    *     Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.



This recipe was originally featured in the USA WEEKEND article Simply Perfect Scones on December 19, 2004.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2006 USA WEEKEND and columnist Pam Anderson.

I tried and tested this... really good. -J

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shivakat

Gingerbread Cookies

This is the rolled gingerbread cookie recipe my mother used, and now I use. I can vouch that it is the bomb. For softer cookies, be sure to use a slightly thicker roll of dough. Be sure to cover these or they'll dry out and go hard (but still tasty).

Ginger Cookies
Source: 1965 Better Homes & Gardens Cookbook
1 cup shortening
1 cup sugar
1 egg
1 cp molasses
2 tablespoons vinegar
5 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
1 teaspoon ground cloves

My personal note: Before you get started, be sure you have a REALLY durable stand mixer. This makes a very stiff dough. I have killed a couple of sub-par mixers with this recipe.

Cream shortening with sugar. Add egg, molasses, and vinegar; beat well. Stir or sift together dry ingredients; stir in. Form into 3 equal balls, chill 3 hours.

Set oven to 375 F.

Roll thin on lightly floured surface. Cut out shapes and place them 1 inch apart on a greased cooky sheet. If desired, sprinkle with sugar. Bake 5-6 minutes. Cool slightly to set, then transfer to a rack to finish cooling. Decorate when completely cool. Makes 8 dozen medium sized cookies.
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Country-Style Twice-Cooked Pork Ribs

Country-Style Twice-Cooked Pork Ribs

Place your ribs in a large pot on the stove. Add just enough water to cover. Add garlic powder, lots, black pepper, and salt. Be generous.

Bring to a boil, then simmer for 1 hour.

Heat oven to 325 F.

Place ribs in a baking dish, and cover with your favorite BBQ sauce. I used Sweet Baby Ray's, which seems made for ribs.

Bake, covered, 1 to 1.5 hours.

Serve! They're even better re-heated the next day.

Mar. 17th, 2008

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shivakat

Chili WITH Beans

A Co-Worker (Bobby Gross) gave this to me, I tried it and liked it.

As given to me:

------------------------------------------------------------------------

Chili the easy way.

You will need a pan that will hold at least 4 quarts.  Larger would be
 better.

Ingredients:
1 pound of ground beef or turkey
1 medium onion chopped
1 teaspoon garlic salt (or season to taste)
1 teaspoon ground pepper
1 6 oz can of tomato paste
1 12 to 15 oz can of tomato sauce
1 10 oz can of Rotel Original Diced Tomatoes and Green Chilies
4 regular size cans of red kidney beans

Directions:
On medium heat brown the ground meat with the diced onions  until
 almost done (onions should be tender)...stir with a wooden spoon or a fork
 to be sure the meat is broken down very small.  Season with the garlic
 salt and pepper and continue browning until done.

Add tomato paste.  Stir in until all the meat is covered with paste.
Add tomato sauce.  Again stir until well mixed.
Add Rotel.  Stir.  
Add all four cans of kidney beans and stir in well.

Put stove on low, cover and bring to a simmer.  Simmer for one hour.
  Stir every 10 – 15 minutes to be sure it does not stick to the bottom
 of the pan.

Allow the chili to cool to room temp and refrigerate overnight.  Warm
 on the stove using a low heat.  Stir frequently until hot.

You can eat the chili right away, but I have found that by waiting
 overnight the flavors are better distributed and the chili tastes a lot
 better.

We like to eat with a dab of grated cheese on top.  Another option is
 over rice.  I like it with Ritz crackers.


----------------------------------------------------------------


I set it up as directed, with two changes. One, I wanted it more tomato-y, so I added a 2nd can of Rotel (but with cilantro and lime). Two, I cooked it for about 2 hours til it thickened.

Notes:

MAKE THIS FOR THE NEXT DAY.

I tried some the night I made this. It was OK, nothing special. But, I tried it tonight... OMG, much nicer! Just... make it and aim to eat it tomorrow. It's worth the wait.

Jan. 17th, 2008

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shivakat

Cranberry Pot Roast

Cranberry Pot Roast

2 Heaping tbs. Flour
1 tsp. Garlic powder
½ tsp pepper
3-4 lb. Pot roast
Shortening
2 sticks cinnamon
8-10 whole cloves
1 16 oz can of whole cranberry sauce
¼ cup vinegar

Combine flour, garlic, and pepper. Rub into pot roast using all the flour mixture. Brown Pot roast on all sides and place in Dutch oven (crock pot?) Add cloves, cinnamon, and ½ cup water to pot (if not in crock pot add 1 cup of water) Cook for 2 ½ hours or until meat is tender. Mix cranberry sauce and vinegar together and pour over meat. Cook for ½ longer. Remove meat and bring sauce mixture to a boil and allow to thicken for 15 minutes longer, stirring frequently. 

Serve with mashed potatoes and a green veggie. (Garlic mashed with this is to die for)
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Lobster Newburg

Lobster Newburg

4 tbs Butter
2 Cp Cooked Lobster, shrimp, or seafood
1 can mushrooms
1/4 cp cooking sherry
½ tsp. of paprika
3 egg yolks
1 cup cream

Melt butter in top of double boiler butter, add seafood & mushrooms and stir for about 3 minutes. Add ¼ cup cooking sherry, cook gently for about 2 minutes and then add paprika. Beat egg yolks and cream and add to lobster. Cook and heat gently until they thicken. Serve at once over toast points or pastry shells.

Obviously this is one you don’t do often… well that is if you care about your arteries at all.
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Sweet & Sour Chicken

Sweet and Sour Chicken

1 lb chicken breast cut into thin slices
2/3 cup dark corn syrup
1/ cup white vinegar
3 tbs. Sugar
2 tbs. Cornstarch
¼ cup sherry ( I have used water instead, but the cooking sherry is nice)
¼ cup water
2 tbs. Soy sauce
¼ cup canola oil
1 med large onion cup into thin wedges ( trick here is to /not/ cut off the end)
2 green peppers cut into strips
8 maraschino cherries cut in half
1 small can of pineapple tidbits.

Combine corn syrup, vinegar, sugar, sherry, water, corn starch, and soy sauce and set aside. Add oil to pan and heat for about 2 minutes until very hot, add chicken and cook through. Remove from pan. Add green pepper and onion wedges and cook for about 3 minutes. Add cherries and pineapple and heat through. Add meat back to pan and heat back through. Pour sauce mixture to middle of pan cooking until sauce hickens. Serve over rice.

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Tuna "Dump" aka Tuna Noodle Casserole

Tuna Dump 
Preheat Oven to 375 degrees

2 6oz cans of light tuna in water
2 cans Cream of Mushroom soup
1 can leseuer canned early peas
1 can (use empty soup can) milk
Worcestershire sauce to taste
1 12 oz box of noodles
1 2 cup package of mozzarella cheese (Optional)

In large casserole dish empty the soup and add the milk. Mix well. Add tuna and peas. Mix well again. Add
Worcestershire sauce if desired. Cook noodles, drain and add to casserole. Toss well, evenly mixing ( I
used the peas as the gauge to see if things were mixed well). Cover with cheese if desired. Bake for ½ hour in
375 oven or until cheese is melted.
 
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Beef (Hamburger) Stroganoff

Beef (hamburger) Stroganoff

1 lb. Ground Beef/Mince
1 med. Onion
8oz (1 can) Cream of Mushroom Soup
1can Mushrooms half drained. (The size depended on how much people liked mushrooms and if I had to stretch the recipe)
Small container sour cream (plain yogurt works too)
Garlic powder
Parsley
3 tbs. Ketchup
2 tbs. Worcestershire sauce
1 12 oz. Box of noodles

Brown hamburger and onion adding the garlic and parsley flakes when almost done. When browned add the soup and canned mushrooms. Add ketchup and Worcestershire sauce and blend well. Keep warm. Cook noodles and drain, place back in large pot. Add sour cream to hamburger mixture and heat through, do not allow to boil. Pour stroganoff mixture over noodles and tossed to cover evenly
 
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Basalmic Steak Wrap-Ups!

Basalmic Steak Wrap-Ups

Tortillas
Sirloin Steak
Basalmic Vinegar
Onions
Sargento Mexican Cheese Blend*
Sour Cream

Slice steak thinly. Slice onions into 1/8" rings. Toss both generously with basalmic vinegar, marinate half a day, stirring occasionally. 

Cook strips in a hot frying pan. When done, add rest of marinade and deglaze, cooking onions and vinegar down til onions are soft and sauce is thick like syrup. 

Clean pan.

Warm one side of a torilla, flip, sprinkle hot side with cheese, top with steak, onions, dribble of sauce. Warm through til cheese is melty. Remove from heat, add small touch of sour cream if desired, serve immediately. 

*Do not use Kraft Mexican Blend. I use Sargento, because unlike Kraft they don't add Mexican spices to thiers, it's just a blend of cheeses.

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